special fried rice

fried rice
Originally uploaded by immjay.

even though i totally clowned on her when i first saw her cooking show, i've SO been digging her since i bought one of her books, 30 minute meals 2 (i dug more of the recipes in the second one).

and this recipe is a good illustration why. it took me a little longer because i cut up carrots i already had in the house, but if you do this recipe to the letter, this can't take more than 15 minutes, shorter than the time it takes to order fried rice from that suspect chinese delivery place around the corner and get it delivered.

this recipe calls for use of a wok (which i randomly have), but you can also use a nonstick frying pan.

Special Fried Rice
Makes 4 servings

2 to 3 cups cold, leftover rice OR
2 cups water
1 cup white rice

3 tablespoons vegetable or wok oil
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh gingerroot, minced or grated
1/2 cup shredded carrots (available in pouches in the produce section)
1/2 red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/4 cup to 1/3 cup Tamari, dark soy sauce (found on Asian foods aisle)

Bring water to boil. Add rice, reduce heat, cover and cook over medium-low heat until tender, 15 to 18 minutes. Spread on a cookie sheet to quick cool it.

Heat a wok or large nonstick skillet over high heat. Add 1 tablespoon of the oil to the pan. Add eggs ad scramble, then move to the side of the pan and add a little more oil to the center (or, as I did, remove from pan and set aside). Add garlic and ginger, then carrots, pepper, and scallions, and quick-fry veggies, 2 minutes. Add rice and combine with veggies. Incoporate the scrambled eggs and continue to cook another 2 or 3 minutes. Add peas and soy sauce and stir-fry 1 minute more, then serve.